Focaccia meal

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The Best, Easiest Focaccia Bread Recipe | Alexandra's Kitchen Easy Focaccia Bread Recipe, Foccacia Bread, Focaccia Bread Recipe, 4 Ingredient Recipes, Focaccia Recipe, Loaf Of Bread, Focaccia Bread, Bread Recipes Homemade, Artisan Bread

Cold, refrigerated dough is the secret to making delicious focaccia! Allowing the dough to rest 18 to 24 hours (or for as long as 3 days) in the fridge will yield extra-pillowy and airy focaccia, though if you are pressed for time, you can make this start-to-finish in 3 hours. This 4-ingredient recipe requires only 5 minutes of hands-on time. Video guidance below! Adapted from the focaccia recipe in Bread Toast Crumbs. A few notes: Plan ahead: While you certainly could make this more…

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This Garlic Bread Focaccia is fluffy on the inside, crunchy and deeply golden on the edges, and doused in melted garlic butter. It's undoubtedly on of the best things to ever come out of my kitchen. It's the perfect vehicle for sandwiches, served with soup, dipped in more garlic butter (!!), or just simply eaten on its own. Salty, garlicky, buttery, fluffy, crunchy, golden brown perfection! Homemade Dinner Bread, Foccacia Bread Half Baked Harvest, New Years Foccacia, Foccacia Bread Garlic Butter, Garlic Herb Focaccia Bread, Garlic Butter Foccacia Bread Recipes, Garlic Bread Foccacia Sourdough, Faux Focaccia Bread, 1 Day Foccacia Bread

This Garlic Bread Focaccia is fluffy on the inside, crunchy and deeply golden on the edges, and doused in melted garlic butter. It's undoubtedly on of the best things to ever come out of my kitchen. It's the perfect vehicle for sandwiches, served with soup, dipped in more garlic butter (!!), or just simply eaten on its own. Salty, garlicky, buttery, fluffy, crunchy, golden brown perfection!

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Pretzel Focaccia Recipe | Bon Appetit Pretzel Focaccia, Sea Salt Recipes, Recipe Web, Baking Soda Water, Focaccia Recipe, No Salt Recipes, Smitten Kitchen, Pastry Brushes, King Arthur

Focaccia may be the easiest, most foolproof bread to make at home—no sourdough starter, no complicated spreadsheets full of percentages to worry about, no mixer required. The only nonnegotiable is making the dough the night before you plan to bake, which helps to develop flavor. What makes it “pretzel,” you ask? Brushing the surface of the dough with a baking soda–water mixture alkalizes the exterior, producing a deeply browned crust with a pretzel’s signature slightly bitter twang.

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